Quince & Cranberry Sauce
12 ounce fresh cranberries
1 quince, peeled, cored + diced
½ cup organic cane sugar
juice of 2 clementines {or 1 orange}
1 wedge preserved lemon, pulp removed and diced finely
2 ½ cups organic apple juice
1 vanilla bean, cut in half lengthwise
pinch of cinnamon
Place all of the ingredients in a saucepan. Cook over low
heat until the mixture starts bubbling, about 10-15 minutes. Turn heat down to a simmer and cook
until the quince is tender and the syrup has reduced into a nicely viscous
sauce. Taste for sugar and
seasoning. Serve at room
temperature.
Buon appetito!copyright 2011 Alisa Barry
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